KR20200103089A - Lycopene colorant with freshness maintenance function and its manufacturing method and application - Google Patents

Abstract

The present invention is a freshness characterized in that it is prepared from a raw material containing 1 to 3 parts by weight of lycopene crystals, 5 to 20 parts by weight of an emulsifier, 0.5 to 5 parts by weight of an antioxidant, 60 to 70 parts by weight of glycerol, and 10 to 20 parts by weight of water It relates to a lycopene food colorant having a maintenance function. The food coloring agent is obtained by mixing raw materials, followed by emulsification and grinding. The obtained lycopene colorant has an appropriate particle size, a color tone suitable for coloring chopped fillet products, has strong coloring power, bright color, and has an effect of inducing the formation of myoglobin, thereby improving the color of chopped fillet products. In addition to brightening and making it look fresher, it has a freshness maintenance function, and can kill microorganisms in some foods, thereby maintaining the freshness of the food and extending the shelf life.

Description

Lycopene colorant with freshness maintenance function and its manufacturing method and application

The present invention relates to the field of the food industry, and more particularly, to a lycopene colorant having a function of maintaining freshness and a method for producing the same.

Lycopene is a type of carotenoid, contains many double bonds in its molecule, has a very strong antioxidant activity, can prevent oxidative damage to cells, and can prevent the occurrence of cancer. It can prevent the occurrence of vascular disease and has functions such as delaying aging.

Lycopene is a fat-soluble red pigment, and when it is applied to food surfaces such as meat products, it can not only brighten the color of fresh meat products, but also exhibit moisture retention and freshness retention functions, thereby extending the shelf life of the product. However, due to the water insolubility of lycopene, the application of lycopene in the food sector has been greatly limited.

Chopped fillet products such as crab sticks must be color coated during processing, and the color of the crab stick is improved by coating the surface of the roll using a red pigment similar to that of shrimp and crab. Currently, natural red pigments applied to crab sticks include cochineal red pigment and Monascus red pigment, but these red pigments generally have only color protection, and are inferior in maintaining freshness.

Chinese patent document CN104621230A discloses a freshness maintenance and color protection spray agent for fresh foods such as chicken wings, pork, beef, etc., containing chitosan, glycerol and lycopene as main components, and the spray agent uses the emulsification of glycerol to lycopene. Thus, lycopene can be dissolved in water to form a spray agent, and a layer of protective film is formed on the surface of fresh meat to reduce evaporation of moisture, but the effect is not clear in terms of color protection. Chinese patent document CN1053949A discloses a water-soluble emulsified lycopene edible colorant and a method for producing the same, but when the product obtained by the method is applied to a chopped fillet product, the color effect is inferior.

There is an urgent need to develop a lycopene food colorant with fine particles and uniform, bright color, moisture retention, penetration prevention, and freshness retention functions.

The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a lycopene food colorant having a function of maintaining freshness. The colorant provided by the present invention is fine, uniform, bright in color, excellent in moisture retention, and has properties such as prevention of penetration.

Specifically, the food coloring agent provided by the present invention is prepared using a raw material containing lycopene crystals, emulsifiers, antioxidants, glycerol and water. Here, the key substance is lycopene crystals.

Lycopene is a fat-soluble pigment and is not easily absorbed directly by the human body. Most of the lycopene currently on the market is lycopene oleoresin with a content of about 15%, and when a colorant is prepared using lycopene oleoresin directly, the color of the prepared colorant is close to yellow. The present invention uses lycopene crystals as a raw material to prepare a red tint colorant, and a lycopene food colorant having functions of fine and uniform particles, bright color, moisture retention, penetration prevention, and freshness maintenance can be obtained. have. The lycopene crystal used in the present invention uses lycopene oleoresin as a raw material, and is prepared by recrystallization by adding an organic solvent, or commercially available ones can be purchased directly.

In the present invention, by optimizing the composition of each raw material entirely, in particular, by controlling the relative capacity of glycerol in the raw material and the relative capacity of water, it is possible to ensure that the colorant prepared using the raw material can have excellent color tone, particle size, and viscosity. . Specifically, in the present invention, the raw material preferably includes 1 to 3 parts by weight of lycopene crystals, 5 to 20 parts by weight of emulsifier, 0.5 to 5 parts by weight of antioxidant, 60 to 70 parts by weight of glycerol, and 10 to 20 parts by weight of water. .

The emulsifier of the present invention is preferably a mixture of an oil-soluble emulsifier and a water-soluble emulsifier, and secures the formation of a good medium of lycopene by synergistic effect of the emulsifier and a specific ratio of glycerol and water, so that the colorant product has excellent performance. For this purpose, it is preferable to mix the oil-soluble emulsifier and the water-soluble emulsifier in a mass ratio of 1-5:5-15. Here, the water-soluble emulsifier may be used by selecting one or more of conventional water-soluble emulsifiers for food in the art such as tween, sucrose monostearate, and sucrose monopalmitate; The oil-soluble emulsifier may be used by selecting a conventional food oil-soluble emulsifier in the art such as phospholipid.

In the present invention, an antioxidant is added to the formulation so that the colorant has an antioxidant function. The specific ratio of the antioxidant may exhibit a synergistic effect with lycopene crystals, so that the colorant may have an excellent freshness maintenance effect. The antioxidant may be used by selecting one or more of edible antioxidants commonly used in the art, such as L-ascorbic acid, tea polyphenol, and vitamin E.

In a preferred embodiment of the present invention, the raw material is in mass%, lycopene crystals 1 to 3%, oil-soluble emulsifiers 1 to 5%, water-soluble emulsifiers 5 to 15%, antioxidants 0.5 to 5%, glycerol 60 to 70%, cup It is composed of negative water.

The lycopene colorant provided by the present invention has excellent particle size, color tone and viscosity. Specifically, the median particle size D ₅₀ of the food colorant provided by the present invention is 0.55 to 0.65 μm. The color tone values of the food colorant provided by the present invention are L* 25-35, a* 30-35, b* 20-25 (here, L* represents black and white, and when L* is 0, it represents black, and L* When is 100, it represents white, when L* is between 0 and 100, it represents gray; a* represents red and green; when a* is positive, it represents red, when a* is negative, it represents green; b * Represents yellow and blue, when b* is positive, it represents yellow, and when b* is negative, it represents blue). The food coloring agent provided by the present invention has a viscosity of 20000 to 400,000 mPa·s under conditions of a temperature of 25°C and a relative humidity of 60%.

In addition, the present invention provides a method for producing the food colorant. Specifically, the food colorant is obtained by mixing raw materials, followed by emulsification and grinding.

The emulsification can be obtained by emulsifying the raw material using a conventional emulsification method in the art to obtain an emulsified suspension. As an embodiment of the present invention, shear emulsification may be performed under conditions of 6000 to 8000 rpm. In the present invention, the emulsification is preferably carried out at 45 ~ 75 ℃. It is preferable that the emulsification time is 15 to 45 minutes.

In the present invention, it is possible to ensure that a product having a specific particle size, color tone, and viscosity is obtained by adding and grinding the emulsion suspension obtained after emulsification into a grinder. In the present invention, through numerous practices, it has been found that temperature control during grinding is crucial in whether or not the product provided in the present invention can have excellent color tone and particle size. When the grinding temperature is higher than 60°C, the color tone during the grinding process After the value reaches a*12~15, b*3~5, even if grinding is continued, the color tone value is no longer increased, and a bright red product cannot be obtained; When the grinding temperature is less than 40° C., the viscosity of the emulsion suspension increases, the grinding resistance increases, and the grinding medium is suspended in the emulsion suspension, making it impossible to achieve a grinding effect. Since the grinding process itself generates a large amount of heat to raise the temperature of the product, the temperature control in the present invention means maintaining the temperature of the product in a specific range of 40 to 60°C during the grinding process through temperature control. In the present invention, the linear speed of grinding is 8-15m/s, and the grinding time is more preferably 120-150min.

In the manufacturing process, the particle size and color tone can be measured by sampling every 30 minutes, and if passed, the food colorant having the function of maintaining freshness can be obtained by discharging and packaging.

By preparing the colorant by the above method, the product can obtain excellent particle size, color tone, and viscosity, so that the product is fine, uniform, bright in color, excellent moisture retention effect, and secured to have properties such as penetration prevention. can do.

Further, the present invention claims the application of the lycopene colorant in the manufacture of minced fillet foods. The chopped fillet is cut and mixed with fish, and then ground and blended by adding edible salt and auxiliary materials to obtain a viscous fish paste, which is then molded and heated to fish balls, fish cakes, fish sausages, and fish. It means making a gel with elasticity such as a roll. Here, the'chopped fillet' is not limited to products manufactured using fish as raw materials, and includes products such as crab sticks manufactured using seafood such as crab, shrimp, and shellfish as raw materials.

Specifically, the application is to dilute the lycopene colorant and then spray it onto the surface of chopped fillets. The dilution is preferably diluted to 8 to 12 times the mass of the lycopene colorant using purified water. When the chopped fillet food is a crab stick, the present invention preferably uses 3 to 7 g of the lycopene colorant per 1 kg of crab stick.

The lycopene colorant provided by the present invention has a suitable particle size, a color tone suitable for coloring for chopped fillet products, has strong coloring power, and has a bright color. The lycopene colorant provided by the present invention has the effect of inducing the production of myoglobin, brightens the color of chopped fillet products, makes it look fresher, has a freshness maintenance function, and kills microorganisms in some foods. It can be made to maintain the freshness of the food and extend the shelf life.

Hereinafter, by combining specific examples, specific embodiments of the present invention will be described in more detail. The following examples are intended to illustrate the present invention and are not intended to limit the scope of the present invention.

All raw materials used in each of the following examples were purchased commercially. Here, the content of lycopene in the lycopene crystal is 90 to 95%, and was purchased from Chenguang Biotech Group Co., Ltd.

Example 1

This example provides a lycopene colorant prepared from a raw material composed of 25 g of lycopene crystals, 100 g of sucrose monostearate, 50 g of phospholipids, 5 g of vitamin E, 620 g of glycerol, and 200 g of water.

In addition, this example provides a method for preparing the lycopene colorant, specifically as follows:

(1) After mixing each raw material, it was put in an emulsification tank, heated to 45° C., and sheared emulsified for 30 min at 6000 rpm to obtain an emulsion suspension;

(2) The emulsion suspension was put in a grinder, the grinding temperature was controlled at 40° C., and grinding was performed at a linear speed of 12 m/s for 120 min to obtain a lycopene colorant.

As a result of the measurement, D ₅₀ of the lycopene food coloring agent provided in this example was 0.58 μm; The hue values are L*35, a*30, b*20, respectively; Under the conditions of 25° C. and 60% relative humidity, the viscosity of the colorant is 40000 mPa·s.

Example 2

This example provides a lycopene colorant prepared from a raw material composed of 300 g of lycopene crystals, 1.1 kg of Tween 80, 100 g of phospholipids, 500 g of thipolyphenol, 7 kg of glycerol, and 1 kg of water.

In addition, this example provides a method for preparing the lycopene colorant, specifically as follows:

(1) After mixing each raw material, it was put in an emulsification tank, heated to 75° C., and sheared emulsified for 15 min at 8000 rpm to obtain an emulsion suspension;

(2) The emulsified suspension was put in a grinder, the grinding temperature was controlled at 50° C., and the lycopene colorant was obtained by grinding for 150 min at a grinding linear speed of 8 m/s.

As a result of the measurement, D ₅₀ of the lycopene food coloring agent provided in this example was 0.65 μm; The hue values are L* 30, a* 32, b* 22, respectively; Under the condition of 25°C and 60% relative humidity, the viscosity of the colorant is 35000 mPa·s.

Example 3

This example provides a lycopene colorant prepared from a raw material composed of 1 kg of lycopene crystals, 15 kg of sucrose monopalmitate, 2.5 kg of phospholipid, 3 kg of ascorbic acid, 63.5 kg of glycerol, and 15 kg of water.

In addition, this example provides a method for preparing the lycopene colorant, specifically as follows:

(1) After mixing each raw material, it was put in an emulsification tank, heated to 60° C., and shear emulsified for 45 min at 7000 rpm to obtain an emulsified suspension;

(2) The emulsified suspension was put in a grinder, the grinding temperature was controlled at 60° C., and grinding was performed at a grinding linear speed of 15 m/s for 120 min to obtain a lycopene colorant.

As a result of the measurement, D ₅₀ of the lycopene food coloring agent provided in this example was 0.55 μm; The hue values are L* 25, a* 35, b* 25, respectively; Under the conditions of 25° C. and 60% relative humidity, the viscosity of the colorant is 20000 mPa·s.

Comparative Example 1

A lycopene colorant was prepared using the formulation disclosed in Example 1 of Chinese Patent Document CN1053949A. Specifically, the formulation includes 1 kg of lycopene oleoresin having a 10% lycopene content, 100 g of soybean phospholipid, 4.9 kg of glycerol, and 3 kg of water.

The specific manufacturing method is the same as in Example 1.

As a result of the measurement, D ₅₀ of the lycopene food coloring agent provided in the present comparative example was 1.3 μm; The hue values are L* 38, a* 15, b* 32, respectively; Under the condition of 25°C and 60% relative humidity, the viscosity of the colorant is 8000 mPa·s.

Comparative Example 2

Taking the raw materials (excluding antioxidants) provided in Example 1, a lycopene colorant was prepared with reference to the method disclosed in Example 1 of Chinese Patent Document CN1053949A.

The manufacturing method is specifically as follows:

(1) After adding an emulsifier (sucrose monostearate and phospholipid) to water, stirring and dissolving at 40°C, lycopene crystals were added, and stirred for 30 minutes in a high shear mixing emulsifier at 1300 rpm until uniform. Mixed;

(2) glycerol was heated to 50° C., stirred for 20 minutes, then added to the mixture of step (1) and homogenized 3 times at 20 MPa;

(3) The homogenized material was transferred to a degassing tank, degassed and aged at -10 KPa, 45° C. for 6 hours to obtain a lycopene colorant.

As a result of the measurement, D ₅₀ of the lycopene food colorant provided in the present comparative example was 1.9 μm; The hue values are L* 49, a* 20, b* 8, respectively; Under the conditions of 25° C. and 60% relative humidity, the viscosity of the colorant is 16000 mPa·s.

Example 4

This example provides a crab stick processed using the lycopene colorant provided in Example 1. In a specific processing method, 5 g of a lycopene colorant was taken, diluted 10-fold with pure water (that is, diluted to 50 g), and then uniformly sprayed onto the surface of 1 kg of crapstick.

Experimental example

Freshness maintenance and moisture retention experiments of the crab stick processed using the lycopene colorant provided by the present invention were performed.

Experimental group: Crabstick processed with the lycopene colorant provided in Example 1 provided in Example 4;

Control: 50 g of purified water was taken and uniformly sprayed on the surface of 1 kg of crapstick.

Crabsticks provided by the experimental group and the control group were placed in a stability test box (temperature is 25° C., relative humidity is 60%), and freshness maintenance and moisture retention experiments were performed, and microorganisms and moisture of the crab sticks according to the standing time were measured. . The results are as shown in Table 1.

[Table 1] Measurement results of microbial and moisture retention rate of crab sticks according to leaving time

From the results of Table 1, it can be seen that the lycopene colorant of the present invention has excellent freshness retention and moisture retention effects. In addition, the crab stick provided by the experimental group still maintained a bright appearance even after being left in the stability test box for 9 days.

The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention, and any modifications, equivalent replacements, and improvements made within the spirit and principle of the present invention are all within the protection scope of the present invention. Should be included.

Claims (10)

Freshness maintenance function, characterized in that it is made of raw materials containing 1 to 3 parts by weight of lycopene crystals, 5 to 20 parts by weight of emulsifier, 0.5 to 5 parts by weight of antioxidant, 60 to 70 parts by weight of glycerol, and 10 to 20 parts by weight of water Lycopene food colorant with. The food colorant according to claim 1, wherein the emulsifier is a mixture of an oil-soluble emulsifier and a water-soluble emulsifier, and is preferably mixed in a mass ratio of 1-5:5-15. The method of claim 2, wherein the water-soluble emulsifier is at least one selected from tween, sucrose monostearate, and sucrose monopalmitate; And/or, the oil-soluble emulsifier is characterized in that using a phospholipid, food coloring agent. The food coloring agent according to claim 1, wherein the antioxidant is at least one selected from L-ascorbic acid, thi polyphenol, and vitamin E. The method according to any one of claims 1 to 4, wherein the raw material is in mass%, lycopene crystals 1 to 3%, oil-soluble emulsifiers 1 to 5%, water-soluble emulsifiers 5 to 15%, antioxidants 0.5 to 5%, glycerol 60-70%, characterized in that the composition of the balance water, food coloring. The method according to any one of claims 1 to 5, wherein D ₅₀ of the food colorant is 0.55 to 0.65 μm; And/or
The color value of the food colorant is L* 25-35, a* 30-35, b* 20-25; And/or
The food coloring agent, characterized in that the viscosity is 20000 ~ 40000mPa · s under the conditions of a temperature of 25 ℃ and a relative humidity of 60%, food colorant. The method for producing a food coloring agent according to any one of claims 1 to 6, characterized in that the raw materials are mixed, then emulsified, and then ground. The method of claim 7, wherein the emulsification is carried out at 45 to 75° C., and preferably, shear emulsification is performed for 15 to 45 min under conditions of 6000 to 8000 rpm. The manufacturing method according to claim 7 or 8, wherein the grinding is performed under a condition of 40 to 60°C, and is preferably performed at a linear speed of 8 to 15 m/s for 120 to 150 min. In the production of chopped fillet foods, as an application of the lycopene food colorant according to any one of claims 1 to 6 or the lycopene food colorant prepared according to the method of any one of claims 7 to 9, wherein the lycopene food An application in which the colorant is preferably diluted and then sprayed onto the surface of chopped fillets.